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Papain, also known as papain, is a proteolytic enzyme. Papain is a low-specificity proteolytic enzyme contained in Cariaapapaya. It is widely found in the roots, stems, leaves and fruits of papaya, and is most abundant in immature milk. The active center of papain contains cysteine, which belongs to thiol protease. It has high enzyme activity, good thermal stability, natural hygiene and safety, etc. It is widely used in food, medicine, feed, daily chemical, leather and textile industries.

How Does Papain Work?

The papaya enzyme papain breaks down larger proteins into smaller proteins, known as polypeptides, and into individual amino acid subunits. Like all proteases, papain works by cleaving chemical bonds either on the inside of the protein (which exist in a complex 3-dimensional structure) or at the end of the chain. Endopeptidases break proteins down from the inside, and exopeptidases work from the ends.

Papain enhances the digestive process and increases nutrient absorption of protein-based foods. Because of its ability to hydrolyze (break down) proteins, papain can play a role in many physiological processes and potentially influence disease processes for good.


Papain Specification

Papain Benefits & Applicaiton 

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